Snickerdoodles by Luella

Last week, you met Luella! She's back today with a wonderful
recipe, just in time for the holidays!

As a little girl, I enjoyed working in the garden barefoot
and when I was in high school, I raised pumpkins and ornamentals.
Reminiscing about those days always brings positive and heartfelt
memories and ones I wish I could share with every child in the
world, so they too, could see the beauty of planting and harvesting
a crop. My Dad always said, planting seeds are being part of a
miracle and that's how I felt every time I would see a baby pumpkin
tucked under a flower bloom. I remember thinking it was almost "too
good to be true." Those baby seeds worked so hard for me. I merely
tucked them away in some soil and felt my efforts never measured up
to how hard they worked to produce goodies to share.

I've always thought of fall as a special time as it reaps
harvest blessings and the beauty of God's landscape. Growing up,
harvest meant late night suppers once the men returned from the
fields. As cool weather approached, hungry appetites welcomed
filling comfort foods. It is also a time of the year, where we give
thanks for the simple things that truly enrich our lives. "There is
always, always something to be thankful for." These are the words
stenciled on a piece of barn wood above my mantle, and the words
that my Mom spoke our entire upbringing and they have settled in a
corner of my heart, where they will stay for eternity.

I hope you enjoy my Snickerdoodles recipe. Here's what you will
need:

1 cup butter

1 1/2 cups sugar

2 large eggs

2 3/4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon

Directions:

Preheat oven to 350°F.

Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large
bowl.

Combine flour, cream of tartar, baking soda and salt in a
separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15
minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in
a small bowl.